SUKHARYKY (UKRAINIAN FRUIT AND NUT RUSKS)
SOURCE: OLIA HERCULES. MAMUSHKA: RECIPES FROM UKRAINE AND EASTERN EUROPE.
Ukraine’s version of Italian biscotti, these buttery and nutty rusks live up to its Slavic root word, sukhar or “dry”. Along with its dryness comes a crumbly brittleness that results from the cookies continuing to lose its moisture from the dissipating heat inside the oven. They are so dainty and delectable to the point of being never enough for a morning cup of coffee, tea, or hot chocolate!
Ingredients
1 1/4 cups/150 grams pecans OR walnut halves
1 egg yolk
1/4 cup/50 grams granulated sugar
5 tablespoons/70 grams softened butter
1 tablespoon/15 mL rum
1/8 teaspoon/0.7 grams sea salt
1/3 cup/60 grams raisins, currants, sultanas, OR chopped dried apricots
1 cup/150 grams all-purpose flour
1 1/2 teaspoons/8 mL milk, to glaze
Specific Equipment
Food processor
Large mixing bowl
Pastry brush
Baking pan lined with parchment paper
Small knife or pastry scraper
Makes about 40 cookies
Instructions
1. Place 2/3 cup/75 grams pecans or walnuts in a food processor and pulverize under several pulses until finely ground. Cut the rest of the nuts in half lengthwise, if desired, and set aside.
2. Mix the egg yolk, sugar, butter, rum, finely ground nuts, and salt in a mixing bowl until well-blended. Stir in the raisins, currants, sultanas, or dried apricots and flour until well-blended. Knead the dough in the flour briefly until soft and pliable.
3. Flour the work surface light and divide the dough into four equal portions. Roll each portion into the shape of a sausage with a diameter of 1 inch/2.54 cm. Flatten each rolled dough slightly.
4. Glaze the top of each dough with milk using a pastry brush. Arrange the reserved nuts vertically, side by side, along the top of each rolled dough. Push the nuts down gently to make sure they stick into the dough during baking. Transfer each rolled dough onto a baking pan lined with parchment paper and chill for 30 to 60 minutes or until all rolled doughs are firm.
5. Preheat oven to 350°F/180°C.
6. Bake the dough for 15 minutes or until the dough has lightly browned. Remove the baking pan from the oven and lower the oven temperature to 300°F/150°C.
7. Slice each dough into 10 to 12 pieces with a small knife or pastry scraper. Return the Sukharyky to the oven and bake for another 30 minutes or until they turn golden brown. Switch the oven off and leave the Sukharyky inside to dry and cool.
